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Honey Sriracha Salmon Bowls: A Sweet and Spicy Delight

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Honey Sriracha Salmon Bowls are a vibrant and flavorful meal featuring tender salmon glazed with a sweet and spicy honey-sriracha sauce. Served over fluffy rice with fresh vegetables, these bowls balance bold heat and sweetness for a deliciously satisfying dinner.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Asian Fusion
  • Diet: Gluten Free

Ingredients

  • 4 salmon fillets (about 6 oz each)
  • 1/4 cup honey
  • 2 tablespoons sriracha sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 cups cooked rice (white, brown, or jasmine)
  • 1 cup steamed broccoli florets
  • 1/2 cup shredded carrots
  • 1/4 cup sliced green onions
  • Sesame seeds for garnish

Instructions

  1. Whisk together honey, sriracha, soy sauce, rice vinegar, garlic, and ginger in a small bowl.
  2. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper or foil.
  3. Place salmon fillets on baking sheet and brush glaze generously over each fillet.
  4. Bake for 12-15 minutes until salmon flakes easily and glaze is caramelized.
  5. While salmon bakes, prepare rice and steam broccoli.
  6. Divide rice among four bowls. Top with salmon, steamed broccoli, shredded carrots, and green onions.
  7. Drizzle remaining glaze from baking sheet over bowls and sprinkle with sesame seeds. Serve immediately.

Notes

  • Add avocado slices or cucumber ribbons for extra freshness.
  • Swap broccoli for snap peas or roasted sweet potatoes for variation.
  • Add extra sriracha or red pepper flakes for more heat.
  • Garnish with fresh cilantro or lime wedges for citrusy brightness.
  • Store leftovers in airtight container in fridge up to 2 days.
  • Reheat gently in oven or microwave with splash of water to keep moist.
  • Use tamari or gluten-free soy sauce for gluten-free version.
  • Glaze can be prepared ahead and stored in fridge up to a week.
  • Substitute rice with cauliflower rice or quinoa for low-carb or gluten-free options.

Nutrition

Find it online: https://allcookedup.com/honey-sriracha-salmon-bowls-a-sweet-and-spicy-delight/